Fred Thompson's Southern Sides

Fred Thompson's Southern Sides

250 Dishes That Really Make the Plate

Book - 2012
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Side dishes are the very heart and soul of southern cuisine. So proclaims Fred Thompson in this heartfelt love letter to the marvelous foods on the side of the plate. From traditional, like Pableaux's Red Beans and Rice, to contemporary, like Scuppernong-Glazed Carrots, Thompson's 250 recipes recommend the virtues of the utterly simple and the totally unexpected. Fred Thompson's Southern Sides celebrates the sheer joy of cooking and eating these old and new classic dishes.

Exploring the importance of side dishes in the cuisine of the American South, Thompson suggests that if you look closely enough, you can find a historical tale of family, culture, and ethnicity in one awesome recipe after another. Twelve richly illustrated chapters feature a full array of produce, grains and beans, fish and meats, and more. The recipes are enhanced by Thompson's amusing observations, tales of southern living and eating, and straightforward cooking tips. Thompson also provides menus for special occasions throughout the year--for Thanksgiving, you may want to include Twice-Baked Sweet Potatoes with Sage, Sorghum, and Black Walnuts.

Publisher: Chapel Hill, N.C. : The University of North Carolina Press, [2012]
Copyright Date: ©2012
ISBN: 9780807835708
Branch Call Number: 641.81 T373
Characteristics: xiv, 334 pages : color illustrations ; 25 cm
Alternative Title: Southern sides


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Jan 02, 2013

I loved this cookbook, though it made me so homesick for the South I could hardly stand it. All the essential recipes are there -- and the premise underlying the cookbook that side dishes make the meal is absolutely correct. The recipes ring right (I've only had the book for 2 days so haven't cooked from it yet). AND the the commentary from Mr. Thompson will transport a body to the South with its turns of phrase, humor, history, and place references. I'd give this a 4, at least. Anyone who gives it a two doesn't love grits.


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